-=> Ruth Haffly wrote to Dave Drum <=-

 SH> Will do.  No pumpkin just blueberry and mincemeat (and some
 SH> mincemeat cookies after you told me they were a thing)

 RH> OK, you can eat it; I had a piece of pecan pie tomorrow and brought
 RH> home another one that I enjoyed today. We also brought home the turkey
 RH> carcasse and the ham bone (both with a good bit of meat on them) to use
 RH> for soup once we take more meat from them. The turkey soup is a
 RH> tradition in my family, usually done with the Christmas turkey, that
 RH> our older daughter has carried on with her family.

 DD> Or use the ham bone (w/meat still attached) as the basis for a nice
 DD> pot of han & beans or ham & bean soup.

 RH> The ham bone will be used for soup--after we take a bit more meat off
 RH> of it. It was taken home with a good bit of meat on, enough for a
 RH> couple of meals, chopped ham sandwiches or whatever before souping.
 RH> Trying to decide between lentil (have them on hand) or split pea
 RH> (need to get some peas, which can be done with other shopping).

Okay. that's more what I think of as a bone-in ham than a ham bone. Bv)=

 RH> Today we cooked down the turkey carcass. Got a jam packed quart box of
 RH> meat, 3 not quite (to allow head room) quart boxes of stock in the
 RH> freezer and 3.5 quarts of stock to go into the fridge. Of all that,
 RH> about half the meat plus 1.5 fridge quarts will go into turkey soup
 RH> later this week, remainder of turkey plus some will go into turkey
 RH> casserole. Remainder of the fridge stock and frozen will be used in
 RH> various meals thru-out the winter.

Waste not, want not. 

 DD> I sometimes buy ham bones from Humphrey's market as doggie treats.
 DD> I'll use them first to make a pot of this. There isn't a lot of meat
 DD> on each bone - but across three there is enough to spiff-up the soup.
 DD> Bv)=

 DD>       Title: Easy Slow-Cooker Ham Bone Soup
 DD>  Categories: Pork, Vegetables, Beans, Poutry
 DD>       Yield: 6 servings

 RH> We've no dogs but do use ham bones, as well as turkey or chicken bones
 RH> quite often during the year in our cooking. For poultry I season the
 RH> water for the stock with a bit of salt and some Bragg's Seasoning--a
 RH> veggie blend. When it gets made into soup, I'll add some turmeric, a
 RH> bit more salt and some pepper.

Soup is one of my favourite things to use up leftovers (or plan-overs).

This will work with any poultry:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Turkey Soup *
 Categories: Poultry, Crockpot, Vegetables
      Yield: 6 Servings
 
      1 lb Turkey meat; 3/4"-1" cubes
    1/2 c  Celery; sliced diagonally
      8    Fresh mushrooms
 29 1/2 oz (2 cans) chicken broth
      1 tb Soy Sauce
      2 tb Lemon juice
      2 tb Cornstarch
 
  Place turkey cubes, celery, mushrooms, chicken broth,
  and soy sauce in Crock-pot. Cover and cook on LOW 8 to
  10 hours or on HIGH for 4 to 6 hours. Before serving,
  mix lemon juice and cornstarch together, mix into soup.
  Cover and cook on HIGH 20 to 30 minutes.
  
  Source: Dining Lite, Rival Crock-Pot. This recipe has
  been developed for the 3 1/2 and 4 quart model Crockpot.
  Rival Home Economics Dept.
  
  * Soy sauce does not necessarily make this a Chinese
  dish. Or even Oriental, for that matter - UDD
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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